Lemony Chicken Breasts with Rice

Cost per serving: $2.25

Yield: 4 Servings

Ingredients

• 4  tablespoons  unsalted butter
• 1  onion, finely chopped
• 2  garlic cloves, finely chopped
• 4  boneless chicken breast halves
• Salt and pepper
• 4  cups  canned low-sodium chicken broth
• 1/4  cup  lemon juice
• 2  cups  long-grain rice
• 1/4  cup  finely chopped fresh parsley

Preparation

Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.

Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.

Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.

Nutritional Information

Calories:

534

Fat:

15g (sat 8g)

Protein:

20g

Carbohydrate:

80g

Fiber:

2g

Cholesterol:

54mg

Sodium:

323mg